Chinese chiffon cake recipe

This is a very light version of chiffon cake with minimum sugar, using olive oil instead. The texture is light, soft and fluff. I have made this cake for many times. Recently I made one for my church friends. To highlight this humble, soft cake, I decorated it with whipped cream, dressed a bit of chocolate sauce on top. The fresh strawberries really popped up and contributed a fresh taste and feel. Well, if you’re running out of time, no worries. This chiffon cake still tastes good on its own without all those extras.
Chocolate Chiffon Cake Recipe (Printable recipe)
By Christine’s Recipes
Prep time:
Cook time:
Yield: Prepare an ungreased 20cm (8 in) round tube pan (removable base preferred)
Ingredients:

• 3 egg yolks
• 30 gm caster sugar
• 45 ml milk, room temperature
• 35 ml olive oil
• 60 gm cake flour
• ½ tsp baking powder
• 15 gm cocoa powder

Ingredients of meringue:

• 4 egg whites
• ⅓ tsp cream of tartar
• 60 gm caster sugar

Inverted my cake on a flask perfectly.

Method:

1. Preheat oven to 180C / 350F.
2. Mix the egg yolks with sugar. Stir in the milk and olive oil. Combine well.
3. Sift in the cake flour, baking powder and cocoa powder. Stir in the egg yolk mixture. It should be no lumps inside.
4. Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles from. Add the cream of tartar and mix well. Add the sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.)
5. Pour the batter into the ungreased cake pan and bake in preheated oven for about 15 minutes. Reduce oven temperature to 160C / 320F. Continue to bake for another 20 minutes. A needle comes out clean when inserted in the middle. Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.